2 cups homemade or no-salt-added chicken or vegetable broth
½ cup milk, or unsweetened plain almond, soy or rice milk (optional, for added creaminess)
2 cloves garlic, put through a garlic press
⅛ tsp allspice
⅛ tsp nutmeg
Preheat the oven to 400 degrees. Oil a 9-by-13-inch glass or ceramic baking dish with nonstick cooking oil spray.
Cut the squash in half lengthwise, scoop out seeds, and place face-down in the prepared baking dish and bake for 1 hour, until the flesh can be easily scooped out with a spoon.
Heat the 1 tablespoon of oil in a large pot over medium heat. Add the shallot, hot pepper, salt and pepper, and cook for a few minutes, stirring frequently, until the shallot softens.
Use a large spoon to scoop out the squash flesh and add it to the pot, along with the broth and the almond, soy or rice milk, if using. Bring to a boil and cook for 5 minutes. Add the garlic, allspice and nutmeg. Remove the pot from the heat and allow the soup to cool.
Transfer half or all of the soup to a food processor or blender (blending less soup will leave it thicker) and puree until smooth. Add blended soup back with remaining soup and stir.
'There are many great reasons for being involved in a CSA. I believe the best of which is making a commitment for yourself to lead a healthier lifestyle. That in and of itself will open up a whole new world of possibilities for making positive changes in your life and for those around you.'